Whole Fish Fried with Basil and Chiles

Nothing is more stunning at the dinner table than serving a whole fried fish with a fragrant unctuous sauce. Buy a lean, mild, and flaky fish that is 10 to 14 ounces, such as tilapia, fresh water trout, or anything from the snapper family. Caution should be used when deep-frying the fish, so make sure you have plenty of room and a big pot. Serve with steamed jasmine rice.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 338 Calories

Ingredients

• 1 yellow onion, chopped
• 5 cloves garlic, chopped
• 2 tablespoons light soy sauce
• 2 tablespoons fish sauce
• ¼ cup chopped fresh cilantro, or to taste
• oil for deep frying
• 1 whole (10 ounce) tilapia, or more as desired
• 1 tablespoon vegetable oil, or as desired
• 5 large red chile peppers, sliced
• ¼ cup Thai basil leaves, or to taste

Recipe Instructions

Step 1

Cut several angled slits along the body of the fish, cutting down to the rib bones. Cut 2 lateral slits along the back of the fish, from head to tail on either side of the dorsal fin. These cuts will ensure quick cooking and maximum crispiness.

Step 2

Heat oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step 3

Gently place fish into the hot oil and fry until crispy, 3 to 4 minutes per side. Gently remove fish from the oil and drain on a paper towel-lined plate.

Step 4

Heat 1 tablespoon vegetable oil in a wok or large skillet over medium heat; cook and stir onion, red chile peppers, and garlic until lightly browned, 5 to 10 minutes. Add fish sauce and soy sauce and remove wok from heat. Quickly stir basil and cilantro into sauce.

Step 5

Place fish on a large serving platter and pour sauce over fish.